n. Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.
中文释义
[化] 麦醇溶蛋白 [医] 麦胶蛋白
详细用法及例句
1.
When you add water to the flour to hydrate the two proteins, glutenin and gliadin, those two proteins are drawn to each other, and they bond.
